Slow Cooker Chicken Chili With Fire Roasted Cornbread Biscuits
Prep Time15 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs15 minutesmins
Course: Entree
Servings: 8servings
Author: Tonya Staab
Ingredients
6-8chicken thighs
1medium white onionchopped
2celery stalkschopped
1can cannellini beansdrained and rinsed
1cupfrozen corn
3cupschicken broth
1/2cupfire roasted green salsa
1tbscrushed garlic
1jalapenoseeds removed and chopped
1limezest and juice
1/3cupCrema Mexicana
1tbspcumin
pinchof salt and pepper
garnish - cilantroMonterey Jack cheese and Crema Mexicana
Ann's Biscuits - Fire Roasted Cornbread
Instructions
Place all ingredients (aside from the garnish, Crema Mexican, and Ann's Biscuits) into the slow cooker and place on high for 6-8 hours or low for 3-4 hours.
15 minutes before the slow cooker is set to finish, place Ann's Biscuits on a baking tray and bake in the oven on 350F for 10 minutes.
Add the Crema Mexicana to the slow cooker and stir.
Serve your chili topped with more Crema Mexicana, Monterey Jack cheese, cilantro, and top with fire roasted cornbread biscuits.